The first vegetable I get from my garden in the Spring is the intriguingly-named Egyptian Walking Onion. This plant was given to me by a neighbour about six years ago and it (or its offspring) has been a permanent feature of my front garden bed ever since. (Indeed, I think it is one of those plants that is quite difficult to get rid of, once established – but I’m not complaining!)

Here I’ve used my first harvest of the year to make a very easy omelette. I had two leftover egg whites to use up, so this one has two eggs and two whites, bringing it to 220 calories in all. If I’d just used two eggs it would have been 185 calories. I suppose I could have just used the egg whites and brought the whole dish down to under 100 calories – but there’s something a bit too Hollywood about egg white omelettes, somehow!

Spring omelette (serves 1)

Ingredient

Calories per serving

5g butter

36

5 spring onions/scallions, trimmed of roots and sliced into short lengths

24

2 eggs, beaten

126

2 egg whites (optional)

34

salt and pepper to taste

0

Total calories per serving: 220 (185 without the egg whites)

Method: Melt the butter in a frying pan over a medium heat and add the sliced onions. Cook for a minute, then pour over the eggs. Season with salt and pepper, to your taste and continue cooking until the top of the omelette is set. Fold in half and serve.